Potato souffles with cheese

Boil the potatoes in 15-20 minutes and drain. Preheat the oven to 200ºC.

Add the cream, 75 grams of butter, salt, pepper and nutmeg to the potatoes and mash to a puree. Allow to cool.

Melt the rest of the butter and grease the soufflé dishes well. Dust the dishes with flour.

Split the eggs. Beat 3 proteins in a fat-free bowl with a pinch of salt stiff.

Mix the grated cheese and 2 egg yolks with the mashed potatoes. Fold the egg white in portions lightly.

Fill the soufflé dishes with this mixture and smooth the top. Go with a finger along the edges of the dishes and wipe away a thin layer of puree, the soufflés rise better. Bake in the middle of the oven in about 25 minutes until golden brown and done.

Only open the oven door at the end of the baking time, otherwise the soufflés will collapse. Serve the potato souffles with cheese directly.